{Recipe} Rhubarb Chutney

Rhubarb always brings back sweet childhood memories for me. It grew voraciously in my parent’s back yard, and winter desserts were often stewed rhubarb with some ice cream or custard. When we first moved to the farm, I told Country Boy that we had to have some rhubarb in the garden. He didn’t really get my deep seated attachment to those red stalks, but being a smart husband, he knew that it was easier to just go with the flow, and plant me some rhubarb.

Eighteen months later, and the rhubarb is thriving to the point of being over grown. Country Boy has been making increasingly pointed comments about me needing to make something with the rhubarb. One lovely reader was kind enough to send me a recipe for rhubarb chutney. Of course I didn’t have the right ingredients, so I took the inspiration and came up with my own recipe.

Ingredients
1 spring onion
4cm knob of ginger
1 eschalot
1 chilli (seeds removed) – optional.
1T olive oil
5 sticks of rhubarb
1T sweet chilli sauce
1/4 c white wine vinegar
1/4 c brown sugar
zest of half a lime

Method
1. Peel and roughly chop the spring onion, ginger, eschalot, and chilli (if desired), and place in a food processor. Process until finely minced.

2. Chop the rhubarb into small pieces

3. Heat the oil in a fry pan
4. Gently sweat the onion and ginger mix for a couple of minutes, until clear.
5. Add in the rhubarb and cook for about 5 minutes.
6. Stir in the brown sugar and white wine vinegar. Continue to cook until the mixture is collapsed and thick. Remove from the heat.
7. Stir through the lime zest, and a pinch of salt.

8. Place in a sterilized bottle whilst still hot.
9. Allow to stand for a week to allow the flavour to develop and mellow before serving.

Got any other good ideas for using up rhubarb???

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Hi, I’m Jo